Pan Fried Tilapia

In the mood for fried fish, but don't want the hassle and grease of deep frying? I love the crunchy texture of fried food, but hate the greasy mess. My cooking life was changed for the better when I discovered pan frying. Way less oil, same great taste!

Pan Fried Tilapia

Cooking Ingredients:

2 tilapia fillets
2 tbs soy sauce
1 tbs milk
1/4 cup bread crumbs
1 tbs cut oats (to add that crunchy texture, for a less healthy option try crushed corn flakes)
1 tsp seasoned salt (I prefer Tony's)
2 tbs olive oil
*(side note: when cooking one of my own creations I don't really measure things, which makes it hard to share the recipe with others - oops - so these measurements are approximations)*

Cooking Directions:

1. Heat olive oil in skillet over medium high heat. Marinate fillets in soy sauce and milk while oil is heating.

2. Combine bread crumbs, oats, and seasoned salt in a plastic bag. One at a time, place fillets in the bag and shake to cover with the mixture.

3. Cook the fillets on the stove until golden brown on both sides (about 5 minutes each side, depending on how thick your fillets are).

P.S. For my asparagus recipe hop on over to The Pioneer Woman here. Super simple!

Tortilla Rollups

Here's a fun twist for mexican night: Tortilla Rollups. The original recipe is from The Weekend Gourmet and can be found here. Feel free to mix it up and add what you like, take out what you don't, and let me know how your version turns out!

Tortilla Rollups

Cooking Ingredients:

1lb ground beef or shredded chicken
1/2 can whole kernel corn
1/2 can black beans
1 cup shredded cheese (I used a mexican blend, but feel free to use your favorite)
1 cup plain greek yogurt
1/2 cup salsa
1tsp cumin
1/2 tsp salt
the juice from 1 lime

8-1o flour tortillas
olive oil
chili powder

Cooking Directions:

1. Spray your baking pan with cooking spray (super important step that I forgot and you will see the disastrous result below!)

2. Brown your ground beef (or cook and shred your chicken). Mix together with corn, beans, cheese, yogurt, salsa, cumin, salt, and lime juice.

3. Place 1/2 cup of the above mixture onto a tortilla and roll up. Place roll ups in a baking pan seam side down. Continue until you use up all of your mix.

4. Brush olive oil on your roll ups, then sprinkle with chili powder.

5. Bake in a 400 degree oven for 5 minutes. Flip, coat with olive oil and sprinkle with chili powder, then bake for another 5 minutes. (I added a little extra cheese to a couple when I pulled them out of the oven, because the hubs loves cheese).

These rollups are very simple and very delicious. Plus, they make great leftovers!

But, please, remember to spray your pan first! Otherwise, you will end up with pieces of rollups… like I did in one of my pans.

P.S. I've made these before with shredded chicken instead of ground beef (actually I use ground venison) and they are just as tasty. Enjoy!

Rotisserie Chicken Crockpot Style

Grab six dollars. Go to Aldi (my favorite grocery store of choice). Pick up a whole chicken and a pack of dry onion soup mix. Go home and put them both in the crock pot. Wait six hours. Devour.

You are welcome.

Crockpot Rotisserie Chicken

Cooking Ingredients:

small whole chicken
package dry onion soup mix
aluminum foil

Cooking Directions:

1. Ball up five small balls of aluminum foil and place in the bottom of the crockpot.

2. Rinse the chicken, pat dry, and place in the crockpot on top of the aluminum foil.

3. Cover the chicken with the soup mix. Cook on high for six hours.

So inexpensive. So juicy. So easy.

Again, you are welcome.